Mataram –
Lombok Island has a unique vegetable preparation made from young banana stems (often called gedebong banana), namely vegetable ares. Sayur ares is a traditional dish typical of Lombok, West Nusa Tenggara (NTB).
Ares vegetables are often the main menu at major celebrations on Lombok Island, such as the Prophet’s birthday and weddings. Want to know more about ares vegetables? Let’s take a look at the origins of ares vegetables and the recipe.
Origin of Ares Vegetables
Ares vegetables were created because in the past the Sasak people were good at using the ingredients around them, one of which was banana stems. Initially, ares vegetables were only cooked for traditional events such as weddings, thanksgiving or other big events.
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However, because the taste of ares vegetables tends to be spicy, savory, sweet, and suits the taste buds of Lombok people, this dish is now often cooked as an everyday meal. In fact, many Sasak people sell it so that people outside Lombok Island can also taste this delicious traditional dish.
Characteristics of Ares Vegetables
The most prominent characteristic of ares vegetables is their main ingredient, namely banana stems. Unique, right? It is still very rare for people to use banana stems as a cooking ingredient.
This young banana stem has a soft texture but remains crunchy when consumed. Ares vegetables are cooked in coconut milk sauce seasoned with quality spices to add an appetizing taste and aroma.
Usually, ares vegetables will also be more complete if you add pieces of meat to enrich the taste. The process of making ares vegetables usually takes around 1.5 hours to 2 hours for the spices to infuse and create a distinctive taste. The unique taste of ares vegetables has made it a culinary icon on Lombok Island.
If you are not in Lombok, don’t worry, you can try making it at home. Here’s a typical Lombok ares vegetable recipe that you can try:
Ingredients for Making Ares Vegetables
– The inside of the banana stem is soft and white.
– Sufficient coconut milk from one coconut, by separating the thick coconut milk.
– 20 red onions, 10 of which are fried into fried onions.
– 6 cloves of garlic.
– 1 teaspoon pepper, 1 teaspoon coriander powder.
– Turmeric, ginger, galangal and galangal segments.
– 10 curly chilies, 10 cayenne peppers, and 4 candlenuts.
– Beef cuts.
– A little shrimp paste.
– 2 lemongrass stalks, 4 bay leaves, and 5 lime leaves.
– Sugar, salt and seasoning to taste according to taste.
How to Cook Ares Vegetables
– Prepare a container filled with water and add salt to prevent the sap from sticking and keep the color of the banana stem white. Clean the banana stem by removing the edge fibers and threads when cutting it. Soak banana stems in salt water.
– Grind all the spices except lemongrass, galangal, bay leaves and lime leaves. Make sure cayenne pepper is included in this process.
– Saute the sliced shallots until they become fried onions. Add ground spices, lemongrass, crushed galangal, bay leaves and lime leaves. Saute until fragrant.
– Add the beef that has been cut into cubes. Add salt, sugar and seasoning. Cook until the meat changes color, then pour in the thin coconut milk and bring to a boil.
– Add the banana stem slices that have been soaked previously. Cook until the banana stems are soft. Pour in the thick coconut milk and stir until it boils. Taste test, turn off the stove, and the ares vegetables are ready to be served.
This article was written by Firga Raditya Pamungkas, Independent Campus Internship Student at detik.com
(nor/nor)
